Eggplant Salad
by Misty soul
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Wash the eggplants and steam them in a steamer.
2. Let the steamed eggplant cool.
3. Wash the shallots and coriander and finely chop; cut the chili into small circles and remove the seeds.
4. Put chopped green onion and coriander into a small pot.
5. Heat the pot, fill with oil, and fry the fragrant peppers over a low fire.
6. Pour the chili and hot oil into a small pot with chopped green onion and coriander.
7. Then add seafood soy sauce, sugar, oyster sauce, and salt.
8. Stir well.
9. Tear the cold eggplant into strips.
10. Just pour the adjusted juice on the eggplant.
